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CHANTERELLE ROYAL
A royal is a smooth egg creme that is oven
baked in a low temperature. To celebrate
autumn it is flavoured with chanterelles and
roe. Save a few of the small and pretty fried
chanterelles to use as decoration.
Preheat the oven to 100°C and take
out four beautiful glasses that will
stand steady in a baking dish.
Fry the chantarelles and garlic with
some butter in a sauce pan. Pour
in the cream and milk and bring to
a boil. Mix the chantarelles smooth
with the grated parmesan using a
hand mixer. Beat the eggs lightly
and blend with the warm chantarelle
mixture. Season to taste with
salt and freshly ground black pepper.
Apportion the cream in the glasses
and cover with plastic. Place them
in the baking dish.
If the glasses are low, you might
want to pour some water in to the
baking dish for an even heat.
Bake the cream until just set, about
15 minutes. If the cream is cold
when placed in the oven, or if cold
water has been used for the Bainmarie,
it might take slightly longer.
Remove the plastic once out of the
oven and leave to cool on a tray.
Store cold until serving.
4 port
3 dl fresh chanterelles in pieces
1/2 finely chopped clove of garlic
Some butter for frying
1 dl double cream
3/4 dl milk
1/2 dl freshly grated parmesan cheese
2 egg yokes
1 egg
salt and black pepper for seasoning
Topping:
4 tbsp grated and toasted sourdough
bread
1 tbsp toasted almond flakes
2 tbsp cress
2 tbsp sour cream
100 g bleak roe (Kalix caviar)
Take out the Royal about 30 minutes
before serving to let temperature
rise and flavours blossom.
Sprinkle the toasted sourdough,
flaked almond and cut some cress
over. Place some sour cream on
each and apportion the roe.
Decorate with a small chanterelle
and a pinch of black pepper over
the roe.
Serve with a chilled
champagne such as Cuveé
Jean de la Fontain.
Dry, somewhat bread-like
flavour with sweetness
and a hint of grapefruit
and apple.
WINE & DINE
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